Health Canada is reminding Canadians of the importance of food safety for older adults.
As we age, it becomes harder for our immune systems to fight off harmful bacteria. This means that older adults can come down with a serious illness if they eat contaminated food. To minimize the risks of food-borne illness, Health Canada says older adults and caregivers should follow the four key steps to food safety: cook, clean, chill and separate.
Cook: Always cook food to the safe internal temperatures. You can check this by using a digital food thermometer. Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all the bacteria are killed.
Clean: Properly clean anything that comes in contact with the food (your hands, kitchen surfaces and utensils, reusable grocery bags, etc.). This will help eliminate bacteria and reduce your risk of food-borne illness. In addition, fruits and vegetables should be washed under running water that is suitable for drinking.
Chill: It is crucial to keep cold food cold and hot food hot so that your food never reaches the "temperature danger zone," which is between 4 C and 60 C (40 F and 140 F). Defrosting raw meat, poultry and fish should be done in the refrigerator, in the microwave or immersed in cold water (replaced every 30 minutes), never at room temperature.
Separate: It is important to always separate your raw foods, such as meat and eggs, from ready-to-eat foods, such as cooked meat and vegetables, to avoid cross-contamination.
